Balsamic-Beer Flank Steak

• 1 12 lbs flank steaks
• 12 cup beer (either ale or lager) or 12 cup sherry wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 14 cup ketchup
• 1 tablespoon chili powder
• 2 tablespoons balsamic vinegar
• 2 tablespoons brown sugar
• 4 teaspoons grainy mustard or 4 teaspoons Dijon mustard
• 12 teaspoon salt
• 12 teaspoon pepper

1. Pierce steak several times with fork; place in resealable plastic bag or in shallow dish.
2. Combine remaining ingredients; mix well and pour over meat.
3. Seal bag tightly or cover dish.
4. Let meat marinate in refrigerator, turning occasionally, for at least 12 hours.
5. Remove meat from marinade and grill over medium-high heat for 5 to 6 minutes on each side for medium doneness; remove from heat and allow to rest 5 minutes.
6. Transfer marinade to small saucepan and boil for 5 to 10 minutes until slightly thickened.
7. To serve, slice steak in thin strips across the grain and top with sauce, if desired.

flank steaks, either ale, onion, garlic, ketchup, chili powder, balsamic vinegar, brown sugar, grainy mustard, salt, pepper

Taken from www.food.com/recipe/balsamic-beer-flank-steak-72262 (may not work)